Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 892 · Prot 61 · Carbs 144 · Fat 14
Family Friendly
30 min
Make the sweet and sour sauce from scratch - it's beyond restaurant quality!
Cals 892 · Prot 61 · Carbs 144 · Fat 14
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Salt
0.5 Tsp
Corn starch
20 Grams
Vegetable oil
6 Tbsp
Sauce
Orange
1 Piece
Pineapple juice
180 ML
Sweet chilli sauce
40 ML
Ketchup
32 Grams
Rice vinegar
15 ML
Apple cider vinegar
15 ML
Soy sauce
9*10*11*
20 ML
Brown sugar
5 Grams
Garlic powder
2 Grams
For stir fry
Green pepper
1 Piece
Red pepper
1 Piece
Spring onion
40 Grams
Pineapple chunks
140 Grams
Cashew nuts
2*
40 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3735 / 892
Fats (g)
14.3
of which saturated (g)
2.7
Carbohydrates (g)
144
of which sugars (g)
52.2
Fibers (g)
9.8
Proteins (g)
61.1
Salt (g)
3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep sauce
Juice the orange. Add 50 ml of orangejuice, 100 ml of pineapplejuice, the sweetchillisauce, ketchup, vinegars, soysauce, sugar and garlic powder to a small saucepan. In a small glass, whisk 1 Tbsp of water with 2 tsp of corn starch until smooth. Add the starch mixture to the pot.
2 Cook sauce
Place the saucepan over a medium heat and cook, stirring continuously, until the mixture starts to bubble. Once bubbling, reduce the heat to low and cook, stirring, for 2-3 min further or until glossy and thickened a bit. Set aside.
3 Prep stir-fry
Chop the chicken. Place the remaining cornstarch on a plate and season with salt. Turn the chicken in the starch and set aside. Dice the bell peppers. Slice the spring onion. Drain the pineapple chunks (see pro tip).
4 Boil rice
Rinse the jasmine rice. Add the rice, measuredwater and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove from the heat and keep covered until serving.
5 Stir-fry
Meanwhile, heat a large pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and fry for 4-5 min or until nicely browned. Transfer the chicken to a plate. Return the pan to the heat with another drizzle of oil. Stir-fry the bell peppers with a pinch of salt for 3 min until slightly softened.
6 Serve
Return the chicken to the pan. Add the springonion (reserve some for garnish), pineapple and cashewnuts. Add the sweetand soursauce. Simmer for a final 2-3 min, making sure to give everything a good mix up. Serve over the rice and garnish with the remaining springonion.